Produced with the same mash bill as the distillery's Small Barrel Bourbon (57% corn, 38% rye, 5% Malted Barley), Wiggly Bridge Bottled in Bond Bourbon was aged in 53 gallon barrels in a federally bonded warehouse, under U.S. government supervision, and is bottled at 100 proof/ 50% abv. Smooth and balanced with sweet notes of caramel, clove, dried fruit, lite oak and barrel char. With a finish that is very long lasting.

Tasting Notes

Color: Burnt Amber

Mouthfeel: Smooth and balanced

Palate: sweet notes of caramel, clove, dried fruit, lite oak and barrel char.

Finish: Stately finish that is very long lasting

Region: Maine

Our signature 12-year-old whisky is a blend of iconic Speyside flavours. Over the years our Master Blenders have maintained the classic taste created in the 19th century by the pioneers of blended Scotch whisky, founders John and James Chivas.

THE BLEND

Only the finest malt and grain whiskies lie within Chivas 12. Within the 12-year-old Scotch whiskies that go into our signature blend you’ll find Strathisla single malt, Strathclyde single grain and more to create a whisky that’s remarkably smooth.

Distinctive Speyside flavours of crisp orchard fruits, wild heather and sweet honey can be found in every sip of Chivas 12, with a rich and generous taste that’s synonymous with our house style.

This classic Scotch taste is perfect for variety of modern drinking styles, whether you prefer it straight, in a highball or creative cocktail

TASTING NOTES

CASK FINISH: A variety of casks are used for maturation of the 12-year-old Scotch whiskies that make up this blend, leading to a greater depth and character.

NOSE: An aromatic infusion of wild herbs, heather, honey and orchard fruits.

PALATE: Round and creamy with a full, rich taste of honey and ripe pears alongside vanilla, hazelnut and butterscotch notes.

FINISH: Rich and lingering.

The anCnoc 18 Year Old has matured in Spanish oak ex-sherry casks and American oak ex-bourbon barrels and has been bottled in its most natural form, neither chill-filtered nor colored.  As a result, this dram may develop a light haze with the addition of water or if kept at a cold temperature. This haze is a natural characteristic of whisky that is non chill-filtered.

Tasting Notes

Color: Bronzed amber.

Nose: Gentle spices and intense sweetness of dried fruits are topped with chocolate, ripe oranges and oiled leather.

Taste: Full-bodied and bold, aromatic spices, fruit loaf and candied lemon are followed by a surge of vanilla, honey and caramel. The finish transforms from peppery and hot to deliciously sweet and smooth.

The newest addition to our portfolio and one of Maestro Cirio's final creations. Made from 100% Blue Weber agave and using water from the natural well that sits beneath our distillery, our Espolon Cristalino is an authentic tequila experience that can only be achieved with time. Its unique blend of Añejo with a touch of extra Anejo is artfully filtered with charcoal to obtain the translucent color while retaining our tequila's signature flavor. This results in a clear, 80 proof Cristalino with a taste of caramelized agave and honey followed by a fruity and oaky finish, according to the company.

Our Coppers American Gin is transformed by time in our used bourbon barrels to create one of the most distinctive, yet versatile, spirits available anywhere. The years of barrel aging in the Vermont climate mellows this gin to create a whiskey-like spirit with only a slight nose of juniper, mid-palate warmth and an unexpectedly smooth finish, while the double barreling imparts an inviting amber color and rich wood flavors. Equally delightful served over ice or to create new expressions of a classic gin, whiskey, or reposado cocktail. This is truly a gin for whiskey lovers. 85 proof

Tasting Notes

Copper color aged gin at 85 proof. Dry wood atoms hit the nose first, followed by hints of cinnamon and vanilla. The barrel flavor carries through the mid-palate, with notes of cardamom and coriander early on. A vibrant, medium body with a compelling juniper and menthol mint finish and light aftertaste. .

Concept

Neat, Single Cube
Upgrade any traditional gin or bourbon cocktail
Signature cocktail: Coppers Barrel Old Fashioned

Recognition

Double Gold Medal San Francisco World Spirit Competition
2017 Int’l Review of Spirits, Silver 86 points “highly recommend”
2021 Bartender Spirits Awards, Gold; 90 points

Bottled-in-Bond edition of the Bonticou Crag

TASTING NOTES
This full, exceptionally smooth rye bears aromas and notes of ginger, vanilla, honey, black pepper, charred oak and walnuts.

TO SERVE
Meant to be enjoyed neat at bottle strength.

DISTILLATION
100% malt rye Mash bill, bottled at 100 proof / 50% ABV

LIMITED RELEASE OF COPPERSEA’S 100% RYE MALT WHISKY
The Bottled-in-Bond release of the Bonticou Crag fulfills our mission of creating spirits of historic significance. The Bottled in Bond Act of 1897 was one of the first consumer protection laws in the United States, and mandates (among other things) that the whisky be made, aged, and bottled by the distillery on the label.

We floor malt the rye in our own malt house in the traditional manner, hand-raking daily to ensure proper aeration in the sprouting grain and then lightly kiln-toasting to dry and preserve. As with all Coppersea spirits, the 100% malted rye is fermented in open-top fermenters and distilled twice in direct-fired alembic stills, which imparts a richer flavor.

Our low-barrel proof of 105 really shines in the Bottled-in-Bond expression, which is bottled at almost barrel strength and receives only a dash of water to bottle proof.

About the Brand

Grand Mayan’s handcrafted tequila is produced with the purest, central-highland Blue Agave with the highest standards of production. Based in Guadalajara, the capital of Jalisco, Mexico, Grand Mayan takes painstaking pride in not only the tequila itself but also in its presentation.
Each unique ceramic decanter is handcrafted, individually numbered, and painted by local Mexican artists in Mexico City, making each bottle a piece of artwork, but it’s what’s inside that is truly a masterpiece.

We carefully select a blend of different aged Tequilas with the oldest aged up to five years. Our Extra Aged Tequila is bottled in hand made traditional Talavera ceramic decanters. These beautiful bottles are hand painted by local artisans in Mexico City. Perfectly smooth with notes of sweet nuts, blue agave, and rich chocolate. This leads to a layered and delicious long finish.

About the Brand

Grand Mayan’s handcrafted tequila is produced with the purest, central-highland Blue Agave with the highest standards of production. Based in Guadalajara, the capital of Jalisco, Mexico, Grand Mayan takes painstaking pride in not only the tequila itself but also in its presentation.
Each unique ceramic decanter is handcrafted, individually numbered, and painted by local Mexican artists in Mexico City, making each bottle a piece of artwork, but it’s what’s inside that is truly a masterpiece.

Aged in American and French oak casks for 6-8 months, Grand Mayan Reposado Tequila is smooth for sipping with notes of oak and chocolate. Grand Mayan Reposado is full on the palate and leads into a layered and deliciously long finish.

About the Brand

Grand Mayan’s handcrafted tequila is produced with the purest, central-highland Blue Agave with the highest standards of production. Based in Guadalajara, the capital of Jalisco, Mexico, Grand Mayan takes painstaking pride in not only the tequila itself but also in its presentation.
Each unique ceramic decanter is handcrafted, individually numbered, and painted by local Mexican artists in Mexico City, making each bottle a piece of artwork, but it’s what’s inside that is truly a masterpiece.

Award-winning Grand Mayan Silver tequila is slowly distilled three times, resulting in the perfect blanco tequila. This light, crystal clear tequila exudes fresh agave aromas and hints of citrus, making it a favorite of tequila connoisseurs worldwide. This tequila mixes flawlessly into almost any cocktail.

GRIZZLY BEAST

SINGLE SEASON, SINGLE DISTILLERY

This rare whiskey was bottled under the strict tenets of the Bottled-in-Bond Act of 1897. Aged in the temperate climate of the Northern California coast, the original distillate was altered only by the addition of pure water from the Russian River Valley aquifer. This is the purest expression of Redwood Empire’s craft.

TASTING NOTES

COLOR: bronze, honey

NOSE: charred sugar, cherry cola, reduced red currant

PALATE: molasses, almond brittle, lemon bar

MASH BILL: 66% Corn 23% Rye 4% Barly 7% Wheat

AGE: 5 Years

PROOF:100

GRIZZLY BEAST
The name Grizzly Beast is a combination of two trees: The Grizzly Giant, a giant Sequoia located in Yosemite National Park that has over two billion leaves, and the Mattole Beast, a massive 375-foot coastal redwood located in Humboldt Redwoods State Park.

AWARDS

95 POINTS - Tasting Panel 2021

95 POINTS - Tasting Panel 2022

95 POINTS - SommJournal 2022

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

After aging in Hillrock's Solera and Oloroso Sherry casks, this unique American whiskey is then finished in fine Napa Valley Cabernet wine casks. The multi-barrel aging of this copper/amber whiskey with slight red hues in appearance offers a caramel-vanilla nose full of fruit (cherry, blackberry and citrus) and sweet desserts (taffy, caramelized sugar, plum and caramel). Warm and sweet notes of vanilla, toffee and French oak complimented by a bouquet of floral and fruity notes – black cherry, currant, violet and nuts complete the palate before leading to a long and vanilla-focused finish, highlighted with cherry and cabernet flavors.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

Floor malted, small batch distilled, and aged in charred American Oak, ex-Bourbon and Sherry Casks, this outstanding whiskey is made from Estate grown barley that is traditionally floor-malted & smoked in our on-site Malthouse with imported peat from Scotland for approximately 16 hours prior to distillation, creating a uniquely delicate and complex whiskey. Notes of crème brûlée and shortbread with caramelized orange and heather on the nose open to a balanced and smooth palate faint with citrus notes, but rounded with toffee, dried fruit, cinnamon and clove. The very long and slightly dry finish has a delicate, smokiness which lingers in this bright, honey amber whiskey.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

In the 1800s, New York's Hudson Valley was a major producer of Barley and Rye, boasting over 1000 farm distilleries. Prohibition in the 1930s silenced this legacy. Hillrock Estate Distillery now revives the tradition, crafting top-tier spirits with our own grain, floor malted, and hand-distilled. Situated in the Hudson Valley Highlands, our distillery overlooks barley fields and the Berkshire Mountains. Our commitment to quality spans 200 years of history, making us a rare "field-to-glass" whiskey producer. From heirloom grain cultivation to hand bottling, every detail echoes the region's unique terroir. The art of fine craft distilling has returned home.

In the 1800s, New York's Hudson Valley was a whiskey and gin haven, but Prohibition dried it up. Hillrock Estate Distillery revives this legacy, handcrafting exceptional spirits from estate-grown grains. Their commitment to quality, from grain to bottle, creates a unique terroir-infused experience. Their artisanal whiskey, aged in Solera and Sherry Casks, then finished in French Premier Cru Sauternes wine casks, is a blend of Hudson Valley terroir and European tradition. With a complex profile of caramel, vanilla, nuts, and oak, it's a harmonious journey with honeyed, citrus, and floral notes—a testament to 200 years of distilling heritage.

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

After aging in Hillrock's Solera and Oloroso Sherry casks, this unique American whiskey is then finished in fine Shea Vineyard Willamette Valley Pinot Noir wine casks. The multi-barrel aging of this copper/amber whiskey with slight chestnut hues offers a nose full of bright red fruit (ripe cherries, blackberry and plums) and sweet desserts (taffy, crème brûlée, creamy caramel and candied almonds). Warm vanilla and cherries, with sweet notes of toffee and French oak complimented by a bouquet of floral and fruity notes – complete the palate before leading to lingering rye spice, dried plums, allspice, nutmeg and vanilla flavors.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

Apothic crafts true originals, beginning with rich, bold red wines that launched a daring legacy. Visionary Winemaker Deb Juergenson and her team challenges convention with a portfolio of intriguing blends, daring varietals and limited-edition seasonal releases. Wonder what’s next? Just watch. You won’t be disappointed. 

About the Wine
The 2021 Apothic White is a vibrant blend of four varietals grown from California and Washington state. Chardonnay leads the blend while Pinot Gris, Riesling and Viognier add fragrant aromas and complexity. Layers of green apple, lemon zest and tree-ripened apricot open to a palate layered with notes of white peach and vanilla undertones. The finish is bright and crisp.

Viticulture Notes
Ongoing drought conditions throughout California caused a slight reduction in crop size in 2021. Mild summer conditions allowed the fruit to take its time ripening and developing optimal flavor concentration. Washington state experienced some prolonged heat spells, which also caused a slight drop in crop size. Harvest in both viticultural regions produced yields of high-quality grapes with excellent quality.

Winemaking Notes
To retain the natural characteristics of each varietal, we fermented the blend at cool temperatures. The Pinot Grigio, Viognier and Riesling were fermented 100% in stainless steel tanks to preserve delicate fruit aromas. Select lots of Chardonnay were fermented and aged on oak to add a touch of vanilla before undergoing malolactic fermentation to enhance fruit character.

Willett Pot Still Reserve Straight Bourbon Whiskey is a premium bourbon whiskey produced by the Willett Distillery, a family-owned and operated distillery located in Bardstown, Kentucky. The distillery was established in 1935 and has been producing high-quality bourbon ever since.

The Willett Pot Still Reserve Straight Bourbon Whiskey is named after the copper pot stills that are used to distill the whiskey. These stills are made of copper, which is believed to impart a unique flavor and character to the bourbon. The whiskey is made from a mash bill of corn, rye, and barley and is aged for a minimum of four years in charred oak barrels.

One of the unique aspects of the Willett Pot Still Reserve Straight Bourbon Whiskey is its high proof. This gives the whiskey a richer and more complex flavor profile, with notes of vanilla, caramel, and oak.

The Willett Pot Still Reserve Straight Bourbon Whiskey is also known for its distinctive bottle design. The bottle is shaped like a pot still, with a bulbous base that tapers up to a narrow neck. The label on the bottle features the Willett family crest, which includes a pot still and the motto "The Price of Perfection."

Tasting Notes

Nose: "vanilla lemon cake." The palate is a balance of caramel, vanilla, spices and citrus. 

Handcrafted and organic, YOLA Mezcal follows a distinctive recipe from 1971 passed down by Yola’s grandfather.

We preserve the 400-year-old tradition of artisanal mezcal making and distilling on the premises of our namesake farm. Founded and run by women, YOLA Mezcal's all female hand-bottling facility offers direct pay, and we are proud to promote autonomy and economic independence for our partners in Oaxaca and across borders.
 
NOM:               NOM-0524X
Maguey:          Espadin, Madrecuishe
Agave:             Angustifolia, Karwinskii
Style:               Joven
Age of Agave:  7-10 years (when fully ripe)
State:               Oaxaca
Town:               San Juan Del Rio

PRODUCTION NOTES
- Roasted in earthen conical oven for 4-8 days
- Ground with manual stone mill
- Fermented in open air oak barrels with natural yeast for 8-10 days
- Filtered spring water and captured rain water
- Double-distilled in copper pot still
- Distilled to proof (no water added)
- Rest in glass barrels for 4 weeks
- Hand bottled at the source